White Sauce for Boiled Fowls

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This looked like an easy recipe from an 1841 cookbook, so I thought I’d give it a try.

Take a tablespoon of butter and knead it into about a teaspoon of flour. The flour quickly works into the butter.

[image error]Whip a teaspoon of cream with 1 egg yolk and set aside.

In a small saucepan, add ½ cup of milk with the butter. Heat over medium heat until the butter melts.

Add the egg mixture. Stirring constantly, heat until boiling. Let it boil a minute or two to cook the flour and egg.

This becomes a beautiful light and creamy sauce.

Delicious! My husband and I tried it on chicken. We both liked it, though I felt it needed a tiny bit of salt.

I will be making this again.

I’d love to hear if you try it.

-Sandra Merville Hart

Sources

Hale, Sarah Josepha. Early American Cookery, Dover Publications, Inc., 1996.